Veggie-Macaroni Bake

Source:  The Fat Free Living Super Cookbook
by Jyl Steinback, Americas Healthiest Mom

Serves:  6

5 cups cooked macaroni
16 oz. frozen mixed vegetables, thawed and drained
28 oz. fat-free pasta sauce
˝ cup fat-free Parmesan cheese
2 cups fat-free mozzarella cheese

Preheat oven to 375 degrees. Lightly spray 9x13-inch baking dish with nonfat cooking spray. Cook macaroni according to package directions; pour into colander and drain well.

In a large bowl, combine macaroni, vegetables, and pasta sauce; sprinkle with Parmesan cheese and toss until well mixed. Spoon macaroni mixture into prepared dish; sprinkle with mozzarella cheese.